Make the most of fall flavours by combining them in a warm roasted brussels sprout and quinoa salad with maple dijon dressing. Garnished generously with toasted sliced almonds, cranberries, goat cheese and oranges. I had a salad similar to this at chic french bistro, it was set on a plate coated with a fig and pear compote, seriously! Who knew coating your plate with fruit spread could turn it into fine French cuisine but it totally worked. That salad inspired me to create my own version and I just happened to have some apple butter handy to slather on my plate, try it if you have some or it is just as delish with out. Enjoy, Selena
NOTE: In the pictures I used a multi grain rice blend but have made it with quinoa many times.
Roasted Brussels Sprouts and Quinoa Salad with
Maple Dijon Dressing
- 1 ½ pounds of brussels sprouts
- 1 teaspoon garlic powder
- 1 teaspoon herbs de Provence
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1 cup quinoa or any grain ( like a rice blend or multi grain blend)
- 1 ¾ cup water
- 1/2 cup toasted almonds
- 1/3 cup dried cranberries
- goat cheese to garnish
- sliced oranges to garnish
- 1/8 teaspoon of salt
- pepper to taste
- 2 cloves of garlic minced
- 1/4 cup rice wine vinegar
- 1/4 cup maple syrup
- 1 teaspoons Dijon mustard
- 1/3 cup vegetable oil
Heat oven to 400 degrees. Prepare brussels sprouts by removing any damaged leaves, trim the stems then chop them into quarters or halves. Toss them with a tablespoon of olive oil, salt, garlic powder, herbs de Provence and paprika. Spread them out on a baking sheet. Roast for 20 minutes until the sprouts are golden.
While the sprouts are roasting, prepare quinoa by rinsing it in cool water to remove the bitter taste. Place quinoa in a medium pot with water and pinch of salt, bring to a boil over medium heat, then simmer covered for 15-20 minutes or until water is evaporated and the quinoa is tender but still firm.
To prepare the dressing add minced garlic to a small glass jar with the rest of the ingredients and shake to mix dressing well.
When the sprouts and quinoa are done, place them in a bowl with the almonds and cranberries, add the dressing, sprinkle your salt and pepper to taste then stir to coat evenly. Garnish with goat cheese and sliced oranges. Serve warm or at room temperature.